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Hi Everyone,Tomorrow will be the last of my Middle Eastern Armenian Recipes week, then I will resume to the regular blogging. Enjoy the last 2 recipes of today and tomorrow.

A phyllo dough turnover filled with cheese and parsley and baked to a golden brown. Similar to the Greek Spanakopita, but a bit more cheesy and lighter in texture. They can be served hot or at room temperature Like many Mediterranean and Middle Eastern recipes, the phyllo dough co-stars with the feta cheese to make this a spectacular snack. The packaged phyllo dough available today makes recipes like this a cinch, compared to the exhausting and time consuming drudgery of rolling out sheets and sheets of tissue paper-thin phyllo dough.

INGREDIENTS: Makes 2 dozen
● ½ pound, or more, butter melted, or better yet Clarified Butter.
● Purchase 1 box phyllo dough at your supermarket (Athens or Apollo brands are the best). You will
need the whole box.
FILLING:
● 1½ lbs. Jack cheese, or ricotta, or Armenian or Greek (Feta) cheese. Mix or take your choice. Feta is
the most authentic. I like to mix feta and jack cheese ½ and ½.
● 1 cup chopped Armenian or Italian parsley, Flat leafed.
● 2 eggs [beaten well]
● ½ teaspoon salt
● ½ teaspoon white pepper
● Mix the above ingredients for the filling
DIRECTIONS:
1. Preheat oven to 400°F
2. Cut your phyllo dough sheets into 4 inch wide strips and the length of the longest dimension of the
sheet of phyllo.
3. Brush a strip with butter and place another strip on top of that strip. Butter that strip and add
another until you have stacked 4 buttered strips.
4. Place a tablespoon(s) of filling on the end of the strip and fold over the end into a triangle. Now as
you would fold a flag, fold the filling and strip into a successions of triangular folds until you reach
the end. Brush butter on both sides and place on a baking sheet. Do this until all the phyllo or the
filling is used up. Should come out pretty close to even and approximately two dozen triangular
turn-overs..**SEE COOK'S NOTES**
5. Bake the cheese boreg triangles in a 400°F oven for approximately 20-25 minutes until they are
golden brown.
6. As soon as they are cool enough to handle, serve as an appetizer or a side dish
**COOK'S NOTES**
1. If you only need a dozen, you can now put a tray full in the freezer and freeze. When frozen, you
can store them in your freezer in plastic zip-lock® bags and bake them, without thawing, at a later
date.

Fold 1 sheet of phyllo in half to form 12×9-inch rectangle. Place folded sheet in prepared pan. Brush with melted butter. Repeat with 4 more folded sheets, brushing top of each folded sheet with butter. Sprinkle half of nut mixture over. Top with 1 folded pastry sheet and brush with butter. Repeat with 4 more folded sheets, brushing top of each with butter. Sprinkle remaining nut mixture over. Repeat with 5 more folded sheets, brushing top of each with butter. Using sharp knife, make 5 diagonal cuts across phyllo, cutting through top layers only and spacing cuts evenly. Repeat in opposite direction to form diamond pattern. Bake until golden brown, about 40 minutes.

6. Mash the butter with a fork into the dry ingredients (you can also use your fingers if you want). You’ll want to achieve a more-or-less uniform, tan-colored crumbly mixture.

7. Take HALF of this resulting crumbly mixture into your spring form (9”/23cm) pan. Press a crust out of it using your fingers and knuckles. It will be easy.

8. Crack an egg into a mixer or bowl.

9. Toss the nutmeg in with the egg.

10. Start mixing slowly with a whisk attachment and then increase to medium speed, or mix with a hand whisk if you’re doing it manually. Once it’s mixed well and frothy (about 1 minute using a standing mixer, or about 2-3 minutes of vigorous beating with a whisk), pour in the milk and baking soda mixture. Continue to mix until uniform.

11. Pour in the rest of the crumbly mixture. Mix that well, with either a paddle attachment, or a spatula. Or continue to use the whisk; it won’t make much of a difference, since the resulting batter is very liquidy.

12. Pour the batter over the base in the spring form pan.

13. Gently sprinkle the walnut pieces over the batter.

14. Bake in a preheated moderate oven for about 30-40 minutes. You’ll know it’s done when the top is a golden brown, and an inserted toothpick comes out clean.